EGG & SAUSAGE CASSEROLE

8-10 slices of white bread, toasted and cubed
(remove crusts)
1 1/2 lbs sausage
3/4 lb grated Cheddar cheese
1/2 lb fresh mushrooms, sautéed a little
1/2 cup diced green pepper
6 eggs, beaten
1 teaspoon salt
2 1/2 cups milk
1 can cream of mushroom soup
1/4 soup can water
Cook sausage and pour off grease.
Layer bread cubes, sausage, cheese, mushrooms and
green pepper in a baking dish.
Mix together eggs, salt, milk, soup and water.
Pour over layered mixture.
Bake at 325° for 1 hour.
(You can freeze before cooking.)
NOTE: Beth’s recipe uses green peppers – Mary
Esther’s recipe uses mushrooms – use one or both.